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Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup low-fat milk
- 2 cans white beans, drained and rinsed
- 1 can sweet corn, drained
- 2 chicken breasts, cooked and shredded
- Optional toppings: avocado, diced tomatoes, cheddar cheese, sour cream, cilantro, lime wedges, tortilla chips
Instructions
- Heat olive oil in a large pot over medium-low heat.
- Sauté diced onion and minced garlic until softened.
- Sprinkle flour over vegetables and stir, cooking for 2 minutes.
- Stream in chicken broth while whisking, and bring to a boil.
- Reduce heat, stir in spices, and mix well.
- Gradually add low-fat milk, keeping it at a gentle simmer.
- Add beans, corn, and shredded chicken, and warm through.
- Serve in bowls and garnish with desired toppings.
Notes
Consider marinating the chicken for enhanced flavor.
Adjust cayenne pepper for desired spice level.
This dish stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg